On 23-Feb-2017 In FoodMate
The second month of 2017 is already saying goodbye to us. Being your mate of food, we can’t really let you end this month without giving the amazing recipes that you absolutely need to try. Ranging from appetisers to desserts, you can pick and mix different dishes to prepare unique meals. Besides making your tummy happy, you can also show off your chef skills in front of the guests.We know you are excited, so without further adieu, here are the recipes to explore in the month of February. Designed as per the seven-course meal structure, you can mix and match at your will.
Mix red wine vinegar with garlic, red pepper flakes, roasted almonds, and olive oil. Pulse in the food processor until you get a thick mixture. Best served with herb bread or pita chips.
Mix mayonnaise, lemon juice, and cream cheese properly. Then add chopped boiled or fried shrimps along with chopped onions. Mix properly then add pepper and salt. Serve with potato chips or crackers.
Lightly grease sliced potatoes and top with chopped onions. Mix them in chicken broth with salt and pepper. Cover and slow cook for about 5 hours. Then mash properly until semi-liquid. Serve with chopped cilantro.
Add curry powder, cumin, salt, red pepper, and minced mutton in heated oil. Crumble properly while mixing then add carrot, jalapeno, and onions. Sauté until the meat is brown, then add crushed garlic. Mix well before mixing tomato paste.Add washed lentils, then put chicken broth, coconut milk, and water. Boil then let it simmer for 40 minutes. Make sure the lentils are soft, then add a scoop of yogurt and chopped cilantro before serving.
Sprinkle olive oil, pepper, and salt over fish fillet. Mix chopped tomato and onion with lemon juice, thyme, salt, oregano, olive oil, and pepper. Preheat the oven to 204 degrees C. place the fillet in foil then put the tomato mixture. Seal the foil and bake for 25 minutes. Serve in a sealed way and let your guests open the foil to explore the surprise.
Whisk egg with salt and water. Then soak and dry grated potatoes. Add it in the egg mixture then put back pepper, chopped cilantro, and cayenne pepper. Mix well and make small round shape portions before putting in heated oil for deep fry. Cook until brown, soak the excess oil with a tissue and serve with mayonnaise.
Put sugar, salt, pepper, butter, corn, and cream in a heated pan. Add some milk and flour then keep stirring. Make sure the mixture is thick before removing from heat then add grated cheese. Combine until the cheese is melted.
Boil sugar and water to make the syrup then keep aside. Add lime juice and basil into the syrup and blend properly. Pour it into a small container for freezing. Blend after 2 hours and again return to the fridge. Take out before serving.
Warm honey in a pan and gradually add grapefruit juice. When the mixture is done, put in a container and refrigerate overnight. Take out and bend then set in the freezer again. Serve cold!
On a pan place chicken breast, top with cheese and chicken ham. Roll up properly and secure it with wooden toothpicks. Mix parmesan cheese, salt, garlic, basil, oregano, paprika, and bread crumbs in a bowl. Dip the rolled breast in the coat then drizzle with molten butter. Cook for about 4 minutes on the high microwave. Garnish with chopped basil and serve.
Boil pasta in salt water with little bit of oil, drain the water, keep aside. Heat up oil in a pan and sauté garlic before adding the prawns. Toss and cook then keep the prawns aside before discarding the garlic.Sprinkle oil over cooked pasta and coat properly then add parmesan cheese. Stir properly and transfer to the serving dish. Put the prawns on the top and garnish with chopped parsley. Serve and enjoy!
Mix brown sugar, soy sauce, sesame oil, rice vinegar, vegetable oil, and orange juice properly then keep in the fridge for about an hour. Put lettuce as a base in a large bowl, add boiled shredded chicken. Top with chopped carrot and green onions. Then sprinkle crushed roasted almonds and toss. Pour the dressing, toss again and serve after garnishing with chopped organs.
Boil beet, carrots, and potatoes, separately, then keep aside. Dice and place in a bowl then drizzle olive oil. Mix vinegar and toss properly. Then season with salt after mixing chopped green onions. Put mayonnaise and toss before serving.
Dust soufflé dish with sugar and keep aside, preheat over to 375 degrees. Heat butter then add flour. Keep stirring till it turns brown. Then add milk gradually, keep whisking and let it get thick. Remove from heat and add egg yolks then boiled– mashed sweet potatoes. The add maple syrup, nutmeg then stir properly.Beat egg whites with salt until stiff peaks form. Add it to the potato mixture and fold gently. Put on the soufflé dish and bake for 45 minutes. Serve with whipped cream.
Cut bananas in thick pieces and layer up with peanut butter. Insert a toothpick and place the banana slices on a baking sheet. Freeze for overnight. Melt chocolate and dip the frozen bananas then sprinkle crushed peanuts. Put in the fridge and let it set. Serve chilled.